三种食品防腐剂的抑菌效果研究

【摘要】 就三种常用的食品防腐剂(狭义防腐剂):山梨酸钾、苯甲酸钠、对-羟基苯甲酸乙酯钠(尼泊金乙酯钠)对食品中常见的大肠杆菌、沙门氏菌、枯草杆菌、苏云金杆菌、酵母菌、黑曲霉、青霉、毛霉进行了抑菌效果研究。结果表明,山梨酸钾和苯甲酸钠两种酸型防腐剂在酸性条件下有抑菌作用,两者需要在酸性条件下通过未解离的分子起抗菌作用。pH为酸性时,山梨酸钾、苯甲酸钠和尼泊金乙酯钠三者混配能加强抑菌作用。最佳抑菌方案为:pH=4时,山梨酸钾0.125%、苯甲酸钠0.031%、尼泊金乙酯钠0.016%。更多还原

【Abstract】 The antmicrobial effect of antiseptic, including Potassium sorbate?Sodium Benzoate?Ethyl-p-hydroxybenzoate?Nisin, for fungus was studied. The results show that antiseptics with a certain concentration could inhibit the growth of fungus in some degree. When the pH shows acidity, Potassium sorbate?Sodium Benzoate and Ethyl-p-hydroxybenzoate match together can strengthen the antiseptic action of antimicrobial. And the best antimicrobial condition is Potassium sorbate 0.125%?Sodium Benzoate 0.031%?Ethyl-p-hydroxybenzoate 0.016% in pH=4.更多还原